Firmness of Sweet Cherry Fruit following Multiple Applications of Gibberellic Acid

Abstract

Abstract Multiple applications (1-3) of 10 and 50 ppm GA 3 to ‘Bing’ and ‘Lambert’ ( Prunus avium L.) sweet cherries increased fruit firmness and weight, and delayed harvest. Firmness was positively related to dose of GA 3 (number of applications × concentration), soluble solids (SS), and In leaf/fruit ratio. GA 3 interacted with SS so that the effect of GA 3 dose on firmness was increased at higher SS levels. Fruit coloring was delayed by GA 3 . Chemical name used: gibberellic acid (GA 3 ).